The new dominion. [volume] (Morgantown, W. Va.) 1876-1904, 1887-10-08
SEvENTY-CENT BUTTER.
An Eastern Lady Tells How 1t Il Made
Under Her Direction.

An Eastern Lady Tells How 1t Il Made
Under Her Direction.
Gilt-edge butter making is being dis
cussed among producers as well as
consumers, and all who have any thing
to do in the way of making it, have
been more or less perplexed in regard
to it. There are a great many things
to look after beside keeping all the
working utensils sweet In the early
season, when the COWS are first turned
from the barn into the pasture they
are very greedy for the newly grown
and juicy grass, and If allowed to feed
entirely on that without grain and some
old hay, the butter will be decidedly
soft and will not keep in place as it
should, although it may taste sweet.
In getting butter ready for market
there must be constant care to have
each package of butter the same. l
prefer open setting to any other ar
rangement for raising cream, if posi-
BILE giving the air chance to circu-
late over the milk. In this way the
odor that is complained of so much will
disappear. Where deep setting is
practioed there is too much milk with
the cream, and the butter softens more
readily on this account. In making
gilt-edged butter, circumstances change
and the rule would have to be changed
accordingly; butter made at this season
of the year would not be managed the
same as that made in mid-winter.
There are almost as many different
rules for making good butter as there
are butter makers, and every one
thinks his ideas the best. When Isend
butter to Boston in the heat of July and
August without having ice packed
around it, and the butter trays return
without having the butter left sticking
to them. know it went into the market
all right, and if the consumer does not
take proper care of it until it is used up
l do not consider it my fault.
After COW has been MIXED eight or
nine months the milk should not be
mixed with fresher milk, as it is apt to
make the butter strong, and spoil the
nutty flavor that is so much relished by
those who love fresh butter The cream
that first rises on the milk makes the
most and sweetest butter, from the
quantity of cream, if rightly managed.
Butter made from perfectly sweet
cream will not retain its keeping quail
tiles rs well as that where the cream /:
allowed to become slightly acid. Il
should be kept thoroughly stirred
while gathering enough for churning
and churned at a temperature Of sixty
degrees in winter and tifty-eight de
grees in summer. Cream should nevel
be churncd fast until it has thickene(
some. as it is likely to become frothy
especially in cold weather, as there il
more milk taken off with the cream
than in warm weather, where oper
setting is practioed. II one is in {
hurry the best plan is to make haste b,
churning slow at first.
As soon as the butter separates tn
buttermilk should be drawn off and TIN
stray pieces SKINNED out and returne,
to the churn. Then rinse the butte
/ with water that has been warmed t,
sixty degrees after adding three ounce
of salt to the water. Next draw thi
off and repeat until the water is clear
emitting the salt after the first washing
In warm weather the salt has the effec
of hardening the granules of butter
and they do not soften so quickly whel
exposed to the warm air. In col,
weather the butter should not be al
lowed to harden, as the grain of tn
butter would be injured in working
After the water is drained from tn
butter it should be sailed and Above,
to stand from twelve to twenty -fou
hours and then worked and put in pack
ages for the market.
Some people are troubled by butte
having dark and lighter shade in tn
same lump. This is caused by the sal
being unevenly worked into it, and tn
defect is seen more often in cold tina
in warm weather. Mrs j. B. Hinckles
| in Farm and Home.